Fermdor Smoked is a speciality, wheat-based sourdough powder with added smoke flavour, used at 0.5-5% on flour weight. Delivering a unique smoky aroma, like its freshly come out of a wood oven, the sourdough has a well-balanced, rustic taste without acidity.
Used in all types of artisanal bakery products, delivering a moreish taste in hamburger buns, sliced bread, baguettes, ciabatta, flatbread and especially wood-fired pizzas, pretzels and even a meat marinade.
Acidity TTA 25 / pH value 3.7.
Browse the Fermdor range.
Flavour profiles created in collaboration with The Zurich University of Applied Sciences.